Makhana Kheer Recipe

Wishing you all a very Happy Janmashtami.

This recipe is dedicated to Janmashtami. It is the annual commemoration of the birth of the Hindu deity Krishna.  Lord Krishna loved dairy products; most of the recipes made on this day and offered to him are sweets that are made from dairy products. In West Bengal, my hometown on this day the people make “Tal er Bora” (Toddy Palm fritters) and tal er Kheer are a specialty. I wanted to make them but I couldn’t find any Toddy palm fruits in Houston. So I am going to make  Makhana Kheer and Kalakand instead. Enjoy!!!

Ingredients

1 liter whole milk

1 cup makhana (lotus seeds)

 5 tbsp condensed milk or ¼ tbsp sugar to taste

¼ tsp cardamom powder

1 tbsp chopped almond

1 tbsp chopped pistachios

8-10 Raisins

1 tsp ghee

For garnishing silver varque

Procedure

Take a small fry pan and heat the ghee in it. Cut the makhanas into halves Put the heat on low & add makhana to it, fry them by stirring makhana continuously for 2-3 minutes or until their color gets changed. Keep it aside.

 Boil milk until it reduces to half and is thick by stirring it occasionally taking care that the milk does not get burnt at the bottom.

Leave to simmer for about 1 hour, until the milk reduces to half & of a creamy consistency .Now add the half fried lotus seeds to the milk and boil until it is soft, it takes 8-10 minutes

Add condensed milk (or sugar) to it. During this period stir from time to time so that milk does not stick to the bottom of the pan.

Now add cardamom powder to it and also fried dry fruits & boil for 2 minutes. Then turn off the heat.

Pour into individual bowls. Garnish with dry fruits, as you wish.

Serve makhana kheer hot or let it cool in the freezer.